Shrimp LaksaAdapted from a Gary Mehigan recipeserves 4-61 lb. (450 g) raw shrimp, shells on2 inch piece of fresh ginger, peeled and roughly chopped1 stalk lemongrass, outer leaves removed and tender inner white part chopped4 shallots, peeled and roughly chopped4 cloves garlic, peeled and crushed1 jalapeno chile, stemmed, seeded, and roughly choppedcilantro (coriander) stems (1/2 the bunch if large, all if it's smaller)- reserve the leaves 2 t (20 g) shrimp paste3 T (45 ml) peanut or coconut oil2 t (5 g) ground turmeric13 oz (400 ml) coconut milk4 c (950 ml) vegetable stock3 T (45 ml) fish sauce1 T (17 g) brown sugar or palm sugarkaffir lime leaves (optional)To serve:5-7 oz (150-200 g) rice noodles sliced green onionscilantro leavesbean sproutslime wedgeschili sauce on the side if anyone is so inclinedPeel and devein the shrimp, leaving the tails intact. Set the shells and shrimp aside in separate bowls. To make the laksa paste:In the bowl of a food processor (or with a large mortar and pestle), puree (or pound) the ginger and lemongrass. Add the shallots and continue to work the mixture so it forms a paste, scraping down the sides of the food processor or redistributing the contents of the mortar as necessary. Add the garlic, jalapeno, and cilantro stems and continue the process. Add the shrimp paste and work it through the laksa paste until everything is well-combined. Set the mixture aside. Heat the peanut or coconut oil in a large saucepan over medium heat. Add the reserved shrimp shells and saute about a minute or until they turn pink. Add the laksa paste and ground turmeric and saute, stirring often, about 5 minutes. Pour in the coconut milk and reduce the heat to low. Stir the mixture and scrape the bottom of the pot to release any of the paste that might have adhered. Continue cooking the coconut milk mixture about 5 minutes, stirring occasionally. Add the vegetable stock, fish sauce, brown sugar, and several kaffir lime leaves (if using). Increase the heat back to medium and bring the mixture to a boil. Reduce the heat to low and simmer the soup 20 minutes, stirring occasionally. With a large slotted spoon, strainer, or spider, remove the shrimp shells and lime leaves. Add the raw shrimp and cook on low 2-3 minutes, until the shrimp are pink and cooked through. Meanwhile prepare the rice noodles per package instructions (usually soaking in hot water a few minutes). Divide the noodles between bowls and pour the hot laksa broth over the top. Add bean sprouts, cilantro leaves, and sliced green onions. Top with a few shrimp and serve with lime wedges and chili sauce.

About Me

Hello, my name is Natalie.
I'm an omnivore with some vegetarian tendencies.
I love to pore over cookbooks, browse good food photography, and voraciously read food literature.
Food is an art.
I'm interested in the history and origins of foods, and I find food science fascinating.
Travel and exploration are a couple of my loves- I've been to Mexico (but never the beach), Guatemala, England, France, Austria, Germany, Italy, Sicily, Malta, Gabon, and Australia- several places multiple times. I'd go anywhere though!
I cook a little for work and a lot for pleasure.
Favorite cuisines include French, Italian, and California.
Though I have two other jobs in addition, in real life my education is as an occupational therapist (mostly with experience in orthopedics), and I think about working in private practice OT one of these days with children who have a variety of disabilities while using cooking as therapy for things such as tactile defensiveness and fine motor control.
I don't have formal culinary training. Anything I know is from trial-and-error, reading, experience, and what others have shared with me.